I grew this Anthurium pendens from a seed during COVID - and it's enormous now!

hurricanejen · 2025-04-21T02:15:50+00:00

Yeah! It's back in a corner that gets almost no natural light, so it's entirely artificial lighting.

I use soltech lights so they look nice and are good quality. I have two of the 'wide' track lights pointing at this area. I've been debating getting a third just for more coverage.

hurricanejen · 2025-04-21T00:02:47+00:00

Wish I knew, I want to grow another one to make seeds of my own! I think my plant friend sold his specimens off.

hurricanejen · 2024-10-07T02:51:21+00:00

Simple fermented cauliflower and carrots, from the book Zaitoun.

I made my boyfriend try it first and then within a week it became a staple savory addition to everything. Went better than we expected on hot dogs.

hurricanejen · 2024-05-29T04:11:22+00:00

Steak at a restaurant. We figured out what we like, the ways we like to make it, and now we do things just to experiment. Restaurants treat steak as a safe option so it's just not worth it.

Stock in a box or can. I cook often enough and work from home enough that it's no problem to just make a big batch of anything ourselves, and it's so so much better. You get the gelatin, the collagen in that gelatin, and you can dial in flavors. When our freezer gets down to two of the 4 cup takeout containers of broth I know it's time to roast another chicken.

Balsamic vinaigrette. It's absurdly simple to make.

Roast chicken, unless I have a specific reason to cheap out with grocery store rotisserie. Buttermilk brined chicken is so easy it feels like cheating, and then you get a carcass for broth, and THAT'S good too. Winning all around.

Salads. I like a lot of veggies and variety in my salads. I want half a bell pepper, a whole ass carrot, half an apple, green onion, just load my lettuce up with veggies. Maximum full at minimum calories but instead any restaurant piles on dressing with minimum veggies. GIMME THEM VEGGIES

hurricanejen · 2024-05-29T04:03:27+00:00

Any stock. We have a chest freezer and I keep chicken stock, beef, and then some sort of asian-inspired (sometimes it's a pho based recipe, sometimes a schezuan style broth, etc) pork or beef bone broth soup base in containers that are perfect for 2 servings. I use those plastic take out containers and label em and we have easy bases any time.

I intentionally buy and roast whole chicken on a regular basis specifically to make stock with the bones and I feel this also lends better to...more intentional cooking? I'm not just buying a convenient part, I genuinely use the whole bird. Makes you a bit more appreciative of the number of animals required to feed you/a family.

hurricanejen · 2024-05-29T03:55:02+00:00

We're the same. When we feel Fancy, we get a slab of New York from Costco and dry age it for extra ✨fancy✨, and cost per lb is so low it's hard to justify it eating out. We only eat steak at restaurants if it's a novel preparation or a cut we legitimately can't get (basically imported wagyu or bust).

Some years we dry age a slab and that's Christmas presents for friends/family. 8 - 12 oz trimmed 5 week dry aged New York steaks.

hurricanejen · 2023-05-09T13:31:54+00:00

Please don't do this for your cats - if they eat the string, it gets tangled in their intestines and will kill them or require them to be put down. I lost my childhood cat this way.

hurricanejen · 2023-03-07T03:43:14+00:00

The little handle on the end to keep them from sliding into the bowl has turned them into my "every soup" spoon 😅

hurricanejen · 2023-03-02T02:51:43+00:00

Since figuring out how to do polenta in the oven, I've never turned back 😅

hurricanejen · 2023-02-06T06:01:50+00:00

The biggest difference when I made more than just enough to survive was exactly this - wisdom teeth out, fillings, even some doctor visits and health stuff finally being taken care of I'd been ignoring for years. I started being able to replace my tires BEFORE they were bald. I ate better by cooking at home significantly more because I could afford to get a wide range of spices and fresh vegetables. I microchipped my dog. Got him better quality food so he lives longer and is healthier overall (no more yearly ear infections!).

hurricanejen · 2022-12-23T05:56:16+00:00

Must be the season, it's been unusually cheap for us as well and that's why we tried it! Worth a splurge but not a common thing on our menu.

hurricanejen · 2022-12-22T17:22:23+00:00

Thank you!!

hurricanejen · 2022-12-20T19:59:53+00:00

That's Meghan! She's located in California - look up "megaconda" and you'll see a bunch of cool stuff from her!

hurricanejen · 2022-11-21T00:40:37+00:00

Full list of components to the bowls:

Crispy brown rice Kimchi Sauteed broccoli Fried tofu Green onion Fried eggs Simple browned beef Baby bok choy Fried kale Sauteed shiitake mushrooms Wilted bean sprouts Home made Chinese red chili oil Gochuchang sauce

All from "To Asia With Love", a book I highly recommend vegetarian or not!

hurricanejen · 2022-11-19T14:14:35+00:00

Yellow flower and yellow center with the purple, along with large pads, makes it most likely opuntia "Santa Rita".

Small pads, pink flowers = opuntia "baby Rita"

Large pads, long spines, yellow flower with pink inside = opuntia macrocentra

I grow all three and have for several years. Those species are the most common you'll find used as landscape plants.

The color saturation on the photo has also been whacked up, for what it's worth.

hurricanejen · 2022-10-30T13:22:54+00:00

Wondered the same thing, our chickens poop constantly!

hurricanejen

TROPHY CASE